Quality Austrian fruit brandy.

There are endless books and many Internet links to be found about distilling, which is why we do not wish to discuss the process of distilling itself at this point.

Suffice to say: our fine brandies bear the designation of "Österreichischer Qualitätsobstbrand" ("Quality Austrian Fine Brandy"). A designation that by the rules of the European Parliament and the Austrian Food Codex may only be awarded for the highest of qualities.

We also work to the principles of the "Quinta-Essentia" (Image: Logo) and only use 100% pure distillates – which means no additives (e.g. sugar, aromas,

additional alcohol or other ingredients).

Fine brandies by our company are distilled twice (first and fine distillation) from best raw materials using traditional methods in copper kettles. After one to two years of maturing in carboys or French Limousin oak barrels, we then bring our distillates to drinking strength.

Finally, the quality of the fine brandy decisively depends on the experience, care and precision of the distiller: it's our aim to bring out the typical taste of the respective cultivar in the best way possible.